Tag Archives: Butter Beans Food & Garden summer camp

summer plans

30 Jan

IMG_0004Winter is still here, but summer is not that far away!

Come get a head start on your summer plans by visiting us this Saturday at PS 321’s Summer Camp Expo to learn more about our fun-filled food & garden summer camp!

Not only will our Co-Founder and Camp Director be there to answer all of your questions, we will also be sampling our homemade camp snacks like our famous granola bars and giving out some seed packets for garden inspiration.

Our summer camp is all about food! How to grow, harvest, cook, compost, where it comes from, who is behind the scenes, how much energy it takes to get to us, and why it’s good for us. All while having fun in the sun, and enjoying the summer-time to it’s fullest.

For those who sign up for camp at the PS 321 event, we’ll give you an additional $75.00 off, along with our 10% off promotion.

See you there!

urban composting

9 Jan

photo-1What image comes to mind when you think of composting?

For many of you, composting goes hand in hand with open spaces, farms, and backyards.

So what about those folks living in urban settings, where backyards are virtually non-existant and open spaces are confined to city parks and stretches of concrete? Are they compost-exempt?

A recent article in the New York Times graciously lists some city friendly composting devices that will help connect urban dwellers with newfound composting routines, as they make strides in reducing their food waste.

A quick summary:

  • Blanco, a sleek bin embedded into your kitchen counter
  • NatureMill, “compost made easy”
  • Worm Factory 360, if you are comfortable with worms in your apartment, this ones for you!
  • Envirocycle Mini, if you do have access to outdoor space, this could be a great option
  • Vokashi, a compost pick up and drop off service

Inspired?

Check out our food & garden summer camp where we collaborate with master-composters to teach our campers the fundamentals of composting.

early bird food & garden summer camp special

26 Oct

Being followers of our blog, you may have heard about our food & garden summer camp. It’s a blast for our campers, as they get to explore the New York City foodshed and have fun food adventures!

At camp, we learn all about the food cycle, from sprouting seeds, composting and harvesting fresh produce from local rooftop farms, to writing our very own cookbooks. As the weeks progress our campers have explored farmer’s markets, created their own pickles and preserves, and have made bread and ice cream from scratch!

Our campers learn expert kitchen skills from local chefs, take tours of cheese caves, and trips to master chocolate makers. They also have plenty of opportunities to play outside, and go foraging and berry picking at summer’s peak.

We are offering an early bird special on our camp tuition: sign up by October 31st and receive 15% off camp tuition. Camp runs throughout July & August. For more information visit our website for our printable and online registration form.

Here are some additional details that may help answer some of your questions:

  • Camp runs from 9am-4pm
  • Camp date are: Monday, July 8th to Friday, August 16th.
  • We offer pick up and drop off in Brooklyn or Manhattan.
  • Campers are 6-12 years old.
  • We offer early care from 8-9am and after-care from 4-5pm.
  • Our daily fee includes a morning snack and home cooked lunch, 1 camp t-shirt, transportation to and from trips, and all activity materials.
  • Click here for payment details.

Welcome back to school!

6 Sep

7891329402_c5a3aa8e50It’s the first week in September, and families are coming back from their various summer adventures, ready to start the school year.

After a long and wonderful summer filled with our food + garden summer camp, our kitchen is bustling again, and our chef and kitchen staff are busy preparing our homemade meals from scratch. Our delivery manager is delivering our food to our schools, and our management team is overseeing logistics to ensure that our operations are running smoothly.

Our food service staff are waking up today and traveling to their respective schools to nourish students at lunch-time with our delicious meals, and engage them in food conversations. Our wellness and food education team are busy planning and preparing to the launch our after-school cooking classes. We are a busy, and happy group of people, all here for one mission: providing children with the nutrition they need to be productive and happy at school, and pairing that with wellness and food education.

As part of our in-cafeteria wellness initiatives, we develop monthly table tops for children to read when they are sitting down at their tables, or waiting on line for lunch. Each month they will find a new culinary technique, along with a fun recipe to make at home. We will be sharing these with you as the school year progresses, and hope you enjoy reading them just as much as they do!

Welcome back, and cheers to a fantastic school year ahead!

Photo courtesy of USAG-Humphreys

Vegan Zucchini Bread

22 Aug

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1